kimchi

yes it is

yess thooooo just vegetable

yes halal but i know how to prepare. better not to eat

kimchi not pork right?

Can you explain in detail how this kimchi is prepared (I assumed you referred to this bibigo kimchi)? so that we better to avoid it..

EQUIPMENT Cutting board and knife Large bowl Gloves (optional but highly recommended) Plate and something to weigh the kimchi down, like a jar or can of beans Colander Clean 1-quart jar with canning lid or plastic lid Bowl or plate to place under jar during fermentation

INGREDIENTS 1 medium head napa cabbage (about 2 pounds) 1/4 cup iodine-free sea salt or kosher salt (see Recipe Notes) Water, preferably distilled or filtered 1 tablespoon grated garlic (5 to 6 cloves) 1 teaspoon grated peeled fresh ginger 1 teaspoon granulated sugar 2 table****s fish sauce or salted shrimp paste, or 3 tablespoons water 1 to 5 tablespoons Korean red pepper flakes (gochugaru) 8 ounces Korean radish or daikon radish, peeled and cut into matchsticks 4 medium scallions, trimmed and cut into 1-inch pieces

Juni Faridah, thank you for your very detail instructions on how to make kimchi. I believe this is one of many recipes outhere we can follow. I may not be very specific in writing my question. But i was asking to sarang garang about which kimchi processing that makes us better not to eat it.

i like kimchi n i love it fresh